Description
A delicious and simple one-pan Asian-inspired dish combining tender shredded chicken, colorful vegetables, and fluffy rice all coated in a savory teriyaki glaze. Perfect for busy weeknights when you need a complete meal with minimal effort!
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts
- 12 ounces pre-cut fresh stir-fry vegetables
- 1 cup teriyaki sauce, plus more for serving
- 3 cups cooked rice
- Olive oil spray
- Salt and pepper to taste
For Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Oven and Baking Dish: Preheat the oven to 400°F. Spray the bottom of a 9×13″ baking pan with olive oil cooking spray to prevent sticking and ensure easy cleanup.
- Arrange Ingredients: Place the chicken breasts in the middle of the prepared pan. Distribute the stir-fry vegetables along the sides of the chicken. Spray everything lightly with olive oil, then season with salt and pepper to enhance the flavors.
- Add Sauce and Cover: Pour 3/4-1 cup of teriyaki sauce evenly over the chicken and vegetables. Cover the pan tightly with aluminum foil to lock in moisture and flavors during baking.
- Initial Baking: Bake covered for 25 minutes, or until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
- Finish Vegetables: Remove the pan from the oven. Take out the chicken and set aside to rest for 5 minutes. Stir the vegetables, then return the pan to the oven for an additional 10 minutes until the vegetables are fork-tender.
- Combine All Components: Shred the rested chicken and return it to the pan with the vegetables. Add the cooked rice and drizzle with an additional 1/4-1/2 cup of teriyaki sauce. Gently mix everything to combine evenly.
- Final Baking: Return the pan to the oven for a final 5 minutes to warm everything through and allow the flavors to meld together.
- Serve: Portion into bowls, drizzle with additional teriyaki sauce if desired, and garnish with sesame seeds and sliced green onions for extra flavor and presentation.
Notes
- Teriyaki sauce recommendations: Trader Joe’s “Soyaki,” Panda Mandarin Teriyaki Sauce, or Soy Vey Veri Teriyaki work particularly well. Homemade teriyaki sauce is also an excellent option.
- Feel free to customize the vegetable mix with additions like sliced onions, bell peppers, or mushrooms for extra flavor and nutrition.
- Pre-cooked or leftover fried rice works wonderfully in this recipe and saves time.
- For a nutritional boost, consider adding broccoli, snap peas, or carrots to your vegetable mix.
- The casserole can be assembled ahead of time and refrigerated before baking for a quick meal prep solution.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 325
- Sugar: 14g
- Sodium: 980mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
